Monday, April 10, 2006

I ran across this recipe for melt-in-your-mouth chocolate cake on another blog. (Merci Clotilde!) With an irresistible name like that, how could I not try it out? I decided to make the cake in a mini cupcake pan instead of the 8-inch round cake pan. I didn’t have 7 ounces of a single type of chocolate so used what I had in the pantry: 4 ounces of Ghirardelli semisweet, 2 ounces of Scharffen Berger 60% and 1 oz of a milk chocolate my friend brought back from Germany. The cupcakes puffed up nicely in the oven then sunk by the end of the baking time. And the bases of the cupcakes were quite tapered. I’m not sure if this was a one time occurrence or if I did something wrong, but I plan on trying this recipe again. They were super delicious and definitely lived up to the name!

Now I had to figure out what to do with these funny looking mini cupcakes. I decided to flip them over, slice off the little bump, spread some strawberry preserves (heated and strained), replace the bump and cover the whole thing with a chocolate glaze. For lack of a better name, I'm calling them jam filled chocolate bites.

1 comment:

I would definitely love those cupcakes! I like to use apricot preserves with some of my cakes. Thanks for stopping by my blog. Went back & visited your lemon bars. Hopefully, I can make some soon as I just planted a Meyer Lemon with fruit already on it!

The alpine strawberry (Fragaria vesca) is a cousin of the wild strawberry. It's sometimes simply referred to as alpineberry. I love to bake, cook and garden. My blog is a place to share my recipes and other tiny tidbits of my life.